French Fries Recipe
Make French Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Seasoning
For frying
Method
Potatoes
Peel and cut
Peel the russet potatoes (or leave skins on if preferred). Trim the ends and cut into 1/3 inch (about 8 mm) thick sticks for classic fries. Try to keep pieces uniform for even cooking.
Rinse and soak
Place cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Transfer to a bowl with 1.5 liters of cold water and 1 cup of ice. Soak for at least 30 minutes, up to 2 hours, to firm the potatoes and remove more starch. Drain and pat completely dry with clean kitchen towels or paper towels before frying.
For frying
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (leave space for bubbling). Heat oil to 325°F (163°C) for the first fry. Use a thermometer to monitor temperature.
First fry (blanch)
Working in batches (do not overcrowd), gently lower a portion of dried fries into the oil and fry for 4–5 minutes until soft and faintly colored but not browned. Use a slotted spoon to remove fries and transfer to a wire rack set over a baking sheet or paper towels to drain. Let fries rest for at least 10 minutes (can cool completely and refrigerate for better texture).
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on a wire rack or paper towels.
Seasoning & serving
Immediately after the fries come out of the oil and are still hot, sprinkle with kosher salt, freshly ground black pepper, and optional garlic powder if using. Toss gently to distribute seasoning evenly. Serve hot.